What's the best way to cook turkey? Let me count the ways. On a rotisserie? Beer canning? Brined and smoked? This month I'll be blogging on some of my favorite ways to cook turkey with live fire. I'd love to hear YOUR favorite technique.

I cut the Turkey into pieces like chicken. This way I can add pieces into the grill based on cooking time and size. Wings only take an hour; dark meat has a different internal temp and cooking time than white meat…etc. It also makes brining much easier, since I don’t need huge container to soak the Turkey.Here I smoke roasted 3 Turkeys in around 2 hours.Free Image Hosting

I recently saw an article in a mag about a guy who does that in his oven. Since you can buy parts these days you can also customize your cook as well. If you have a lot of white meat lovers cook more breast.

Is that a CharBroil CB? My wife had a uncle that used one. Many great cook came off that grill.

Man that looks good. I could go medevil on one of those legs. Good job.

Thanks BubbaQue The grill is Char Griller with side fore box.I only see turkey breasts and drumsticks at the store. So I started with whole turkeys and cut them to pieces Free Image HostingFree Image Hosting

Brad,I’ve used the Turkey Cannon as well. You get similar results to Beer-Can-Turkey.Yes, it does have a reservoir for liquid and it is perforated towards the top so it can allow steam to escape and infuse the meat.Free Image HostingThe cannon does not require as much space in the grill, since the turkey sits at an angleFree Image HostingUnlike Beer-Can-Turkey that sits vertically and require a bigger clearanceFree Image Hosting

Beautiful birdie, Z! Yes, Brad... I confirm what Z says, and that steam release not only makes the bird cook more quickly, but even more importantly perhaps is keeping it moist. I like to mix in a spoonful of poultry seasoning to whatever fluid I use at the time for that infusion as well.

The past two years, I have cooked Heritage turkeys.. These are old breeds with very little fat, and do well with extreme temps (500-550F) for a short duration. I cook to 160F (the birds tend to be smaller size (10 lbs. or so) and 90 minutes usually saw them done. VERY tasty with no brining, as they are bred for taste and not enormous breasts.